Fast French Puff Pastry

Cut butter into 1/2 to 3/4 inch cubes.
Place
flour and salt into heavy duty mixer with paddle blade. (I use a
KitchenAid). Add cubes of butter and mix just enough for the paddle to
slightly flatten the butter cubes. Do not break up butter into smaller
pieces. Add enough ice water to moisten. Turn out on to floured
surface. Will look very shaggy and the butter pieces will be visible.
Pat and push mixture into rectangle and using a pastry scraper, flip
bottom of pastry over the middle and then the top over to cover. (Like a
business letter). Turn so that the fold is on your left hand side. Roll
pastry out to a 12 to 14 inch rectangle. Fold again. Turn and roll
out again. Do this "fold and turn" four times. Wrap in plastic wrap
and refrigerate for an hour or longer. Remove from fridge and roll
out and turn two more times. Pastry is now ready to use. If not using
right away, refrigerate or freeze.